MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01843nam a2200325Ia 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
170654 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211104021022.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
070914s2009 njua be 000 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470009550 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 349 |
| Item number |
.R476 2009 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rinsky, Glenn. |
| 9 (RLIN) |
104494 |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The pastry chef's companion : |
| Remainder of title |
a comprehensive resource guide for the baking and pastry professional / |
| Statement of responsibility, etc. |
Glenn Rinsky, Laura Halpin Rinsky. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Hoboken, NJ : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c2009. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 375 p. : |
| Other physical details |
ill. |
| Dimensions |
23 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (p. 371-375). |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Terminology A-Z -- Appendices: Baking resources -- Important temperatures every pastry chef and baker should know -- Weight and volume equivalents for most common ingredients -- Sugar cooking stages -- Conversion formulas and equivalents -- Seasonal fruit availability -- The 12 steps of baking -- Classic and contemporary flavor combinations -- What went wrong and why -- Specialty vendors -- Professional development resources. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
2) coverage of the key factors in the production of quality pastry products |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
3) listings of specialty vendors, professional organizations, and baking and pastry Web site resources |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
4) troubleshooting guide to fixing common baking and pastry problems |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
5) illustrations of uncommon pastry products and equipment |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
and 6) 4,800 terms with phonetic pronunciations. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The Pastry Chef's Companion offers: 1) classic and contemporary flavor trends that reflect today's pastry palette and industry practices |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Baking |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cookery |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Pastry |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rinsky, Laura Halpin. |
| 9 (RLIN) |
104495 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Reference |
